Mushroom and Coriander Spiced Rice

1. Fry Onions and Mushrooms

Begin by heating the vegetable oil in a large skillet over medium flame. Once the oil is hot, add the finely chopped onions and mushrooms. Fry them, stirring continuously, for about 3 to 4 minutes until the onions are soft and the mushrooms are lightly browned.

2. Add Chili (Optional)

If you enjoy a bit of heat, now is the time to add the finely sliced green chili. Stir it into the mixture and let it cook for another minute to release its flavors.

3. Add Spices

Next, sprinkle in the ground coriander and ground cumin. These spices will infuse the dish with their warm, earthy flavors. Stir well to ensure the spices coat the onions and mushrooms evenly.

4. Incorporate Rice

Now, it's time to add the leftover cooked rice. Break up any lumps with a spatula as you incorporate it into the spiced mixture. This step is crucial for even heating and blending of flavors. Continue to stir and cook the rice for about 5 minutes until it’s well combined and heated through.

5. Add Broth and Salt

Pour in 3 to 4 tablespoons of broth or water and season with ¼ teaspoon of salt. Stir everything together, then cover the skillet and reduce the heat to low. Let it cook for another 5 minutes, allowing the rice to absorb the flavors and heat thoroughly. Check occasionally to ensure it’s not sticking to the bottom; if it is, add a bit more liquid.

6. Final Stir and Serve

Finally, lift the cover and give the rice a good stir. If it needs more time to heat through, cover it again and let it cook for an additional 5 minutes. Your Mushroom and Coriander Spiced Rice is now ready to serve.